As my final installment of the Looney Tunes Eating Right Kids project, sponsored by Warner Brothers and featured on the Momlogic site, I've been asked to share a recipe. I'm fortunate that my kids (mainly my son) has grown out of his picky eating phase, at just 6. The most requested vegetable for dinner (by both little ones) is green beans. We've come a long way from Chicken Nuggets and Mac N' Cheese and I am delighted to FINALLY be able to make just one meal for dinner. Yes, I made several meals to give everyone something they liked, but we're past that now.
I don't restrict my kids from junk foods. We usually have cookies, brownies, or cupcakes on hand and we are all BIG fans of Ice Cream. I have given my kids hot dogs, mac n' cheese, and even spaghetti for breakfast when requested, and even the occasional treat of cake for breakfast. We're all still here. I know that child hood obesity is a huge problem in our country and think the problem lies with a combination of lack of activity as well as diet. My kids have ALWAYS (since birth) fallen into the 50th percentile for weight in their age categories. I did a lot of reading about healthy nutrition while pregnant the first time around and just couldn't buy into giving my children wheat germ as a sweet substitute for sugar. We don't take vitamins. We get our D the old fashioned way...Milk and Sun. I'm sure if weight was an issue in our house (with the kids) we would look at things differently, but for now we're letting the kids be kids and enjoy the treats we enjoyed as kids...in moderation.
Sometimes I feel intimidated by the Mom's who go out of their way to provide ONLY healthy snacks for their families, but then I realize that it's not the way Hubster or I eat so it would be quite hypocritical for us to impose these standards on the kids. We're just not ready to give up the "good stuff".
Okay, enough rambling. I was in the mood for a new casserole dish a couple months back and my friend Megan shared one of her favs with me. The whole family enjoyed it.
Aloha Chicken and Rice
2 cups instant brown rice, uncooked
2 cans (8 oz. each) pineapple tidbits in juice, undrained
1 can (14-1/2 oz.) chicken broth
1/2 cup chopped green pepper
1/2 cup SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1 lb. boneless skinless chicken breasts, cut into pieces
PREHEAT oven to 400°F. Mix rice, pineapple with juice, broth and green peppers in 13x9-inch baking dish.
MEASURE 1/2 cup coating mix and place in plastic bag; coat chicken strips as directed on package. Place chicken on rice mixture.
BAKE 30 minutes or until chicken is cooked through.
What's your family's favorite recipe? Please share!